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You can do it! The transition can be rough, but if I could do it, you definitely can. Cutting meat out of my diet opened me up to a lot more than I was willing to try before. I used to be so picky lol.

There are lots of veggies you can use to mimic the texture and flavour of meat, if that's the route you wanna take. Mushrooms in particular have a tendency to taste and feel a bit like beef when sauteed or grilled. They make great burgers. Beet fiber is really similar to poultry if cooked right, and it's bloody as hell, so that's fun. Quinoa is a good staple food for protein consumption, but if you wanna be lazy about it like me you can just sprinkle shitloads of hemp or chia seeds on everything.

Quorn mince is so good tho, and it doesn't have to be a shit diet. There are so many other options.

Compared to peasant pork mince perhaps....but once you compare it to a medium or high range beef mince, then Quorn is nothing but a tasteless food supplement. Also, I've pointed out before that I'm a huge fan of Spaghetti Bolognese and one of my favourite ingredients for the sauce is 'Malbec' or 'Châteauneuf-du-Pape' red wine.

I usually put a bit while the beef mince is frying and some after when I start inserting fresh tomatoes and tomato purèe in the actual sauce. With Quorn mince, you don't have to fry it and it certainly won't absorb the wine as well and create a unique taste because Quorn is just tasteless.

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Compared to peasant pork mince perhaps....but once you compare it to a medium or high range beef mince, then Quorn is nothing but a tasteless food supplement. Also, I've pointed out before that I'm a huge fan of Spaghetti Bolognese and one of my favourite ingredients for the sauce is 'Malbec' or 'Châteauneuf-du-Pape' red wine.

I usually put a bit while the beef mince is frying and some after when I start inserting fresh tomatoes and tomato purèe in the actual sauce. With Quorn mince, you don't have to fry it and it certainly won't absorb the wine as well and create a unique taste because Quorn is just tasteless.

I fry Quorn mince when I make veggie bolognese, I add soy sauce and beef gravy granuals in the sauce because it creates the saltyness of the beef and just makes it taste better, I don't think the mince itself is tasteless though.

The chicken pieces are genuinely minging, I hate the smell of them and the texture is gross, I definitely opt out of chicken substitutes because nothing can compare, however beef, lamb, duck, and pork can be replicated almost exactly if you know what stuff to mix in with it.

I've never really been a big fan of beef anyway so Quorn mince is alright for a quick bolognese.

I fry Quorn mince when I make veggie bolognese, I add soy sauce and beef gravy granuals in the sauce because it creates the saltyness of the beef and just makes it taste better, I don't think the mince itself is tasteless though.

The chicken pieces are genuinely minging, I hate the smell of them and the texture is gross, I definitely opt out of chicken substitutes because nothing can compare, however beef, lamb, duck, and pork can be replicated almost exactly if you know what stuff to mix in with it.

I've never really been a big fan of beef anyway so Quorn mince is alright for a quick bolognese.

If it works for you then that's great. At the end of the of day, food is down to personal taste (no pun intended).